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Sauce: Ginger-Green Chile Sauce




Source of Recipe


David Walzog


List of Ingredients




4 ounces peeled fresh ginger (one 5- to 6-inch-long knob), roughly chopped

2 tablespoons freshly squeezed lime juice

1/4 cup sliced pickled jalapñeos

1/2 cup mayonnaise

kosher salt

freshly ground black pepper


Recipe



Put the ginger, lime juice, jalapeños, and 2 tablespoons water in a food processor fitted with the steel blade or in a standing blender. Puree to a paste.

Pour the mixture onto a sheet of cheesecloth, roll up the cloth, and squeeze over a small bowl to extract the liquid. Discard the solids.

Whisk in the mayonnaise and season with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cover and refrigerate until ready to use.

The sauce can be covered and refrigerated for up to 2 days.


MAKES 1 1/2 Cups